Directions:

Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish.
Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth.
Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible.
Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.

Meanwhile, make the croutons:
Heat the remaining clove garlic with the olive oil in a skillet over low heat.
Add the bread cubes and the remaining 3 teaspoons each dill and parsley.
Cook, stirring, until golden and crunchy, 10 to 15 minutes.
Discard the garlic.

Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.